Betty Crocker Chocolate Chip Cookie Recipe
Bring back the warmth of childhood with this Classic Betty Crocker Chocolate Chip Cookie Recipe. With rich brown sugar, melty chocolate chips, and a soft-baked center, these timeless cookies are the perfect homemade treat.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Silicone baking mat or parchment paper
- Baking sheet
- Cooling rack
- Rubber spatula or wooden spoon
- Cookie scoop or tablespoon
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup butter, softened 2 sticks
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the butter mixture until just combined.
- Fold in the chocolate chips until evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets.
- Bake for 8 to 10 minutes, until edges are golden and centers are set but soft.
- Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.
Notes
For extra depth of flavor, chill the dough for 30 minutes before baking.
Try swapping semisweet chips with dark or milk chocolate for variety.
Add chopped nuts for extra crunch.
Store in an airtight container for up to a week or freeze for longer shelf life.